I woke up early this morning to wish my brother bon voyage on his very long, weather-rescheduled trip home. Then I warmed up my old-lady hand warmer and sat down with my latest cooking magazines, which is usually a HUGE treat but these are the January issues. Soooooo not fun. Wayyyyyyy too many raw winter greens. Exxxxxxxcessive talk of how to incorporate millet into my breakfast. And this year, one of them included discussion of a juice cleanse. I don’t even know what to say.
Even though December held a few days that saw little produce (unless I count the cacao beans that started on a tree and ended up in my Belgian Chocolat Chaud. I think I will.), and the Booze Hound and I may have tossed out a vodka bottle that found itself empty way, way before its time… I still don’t want to ferment my own kombucha for a juice cleanse. Wow. So gross.
You can keep your juiced kale. I will re-boot my body with vegetables the way God intended them to be eaten: roasted, grilled, made into a fahhhhhbulous salad… or mashed with butter, garlic, and cream. YES YES YES!!!
I’ve said it before and I’ll say it again: root vegetables are my thang. I think I love how they taste even more because I’m always amazed how something so butt-ugly can be so delicious. Lesson learned: never judge a book by its cover, unless it’s the January issue of a cooking magazine, then it WILL have a juice cleanse mention and you should run. Fast.
This time, my weapons of choice were celery root and rutabaga. They are boiled, then pureed with garlic-infused warm cream and butter. GAHHH!, the taste/texture is just like mashed potatoes but SOOOO much better. Then again, I’m not the biggest mashed potato fan. And I read my cooking magazines out of order, aka I get the Debbie Downer January issue out of the way before sitting down with a HUGE smile on my face to read the holiday issues filled with ALLTHEGOODTHINGS!! Quirky, yes… but if rich-and-creamy mashed root vegetables is my cure for the holiday food (and, clearly in my case, vodka) hangover, then don’t you want to be on my team?
- 1 lb celery root, peeled and diced into 1-inch cubes
- 1 lb rutabaga, peeled and diced into 1-inch cubes
- Kosher salt
- ¼ c heavy cream
- 4 T unsalted butter
- 1 garlic clove, minced
- Pinch of celery seed
- Freshly ground black pepper
- Put the celery root and rutabaga in a Dutch oven with enough cool water to cover by at least 1 inch. Add 1 tsp. salt and bring to a boil. Turn the heat down and cook at a gentle boil, until the vegetables can be easily pierced with a fork, about 25 minutes.
- Meanwhile, heat the cream, butter, garlic, celery seed, and 1tsp. salt in the saucepan over low heat until the butter is melted.
- When cooked, drain the vegetables and transfer to a food processor. Add the cream mixture and process until smooth- this will take a few minutes and I had to occasionally stop the processor and stir up the ingredients to make sure there was no root left unprocessed.
- Season to taste with pepper and serve. YUM!